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Lemon-Streusel Blueberry Muffins Recipe

Lemon-Streusel Blueberry Muffins Recipe

My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:12 servings


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup 2% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1-1/2 cups fresh or frozen unsweetened blueberries
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed


  • 1. Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon peel and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
  • 3. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 muffin: 262 calories, 8g fat (5g saturated fat), 38mg cholesterol, 234mg sodium, 43g carbohydrate (24g sugars, 1g fiber), 4g protein.

Reviews for Lemon-Streusel Blueberry Muffins

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ehadlington User ID: 5931937 241006
Reviewed Jan. 3, 2016

"Always a success. These are so moist and delicious."

cbenne12 User ID: 7424916 229731
Reviewed Jul. 18, 2015

"Absolutely delicious! I didn't have any ground cardamom, but they tasted great without it."

ElisaBeth1982 User ID: 6489525 131850
Reviewed Apr. 20, 2014

"What a wonderful recipe! We made these Easter morning and enjoyed them with fresh fruit and yogurt. So delicious!! Highly recommend."

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